How do you feel about breakfast? Is it the most important meal of the day? Easily skippable? Wish you could eat it but never have time in your hectic morning? This recipe has been a lifesaver to prepare ahead of time (only takes 5 minutes) for mornings I have to grab and go! You’ve probably seen or heard of this premise before, but I guarantee not with these ingredients. Yes, the thought of cold and uncooked oatmeal was weird to me too, but don’t knock it until you try it!
I’m not a fan of raw cauliflower, but roasting it is a game-changer. I can eat a whole bowl of this in an afternoon! Add in our anti-inflammatory friend turmeric and some black pepper to boost the absorption of curcumin (read more about that here) and you have a snack that doubles as a healing superfood! Continue reading “Meal Prep Monday – Turmeric Roasted Cauliflower”
I never seem to get up early enough to make breakfast in the mornings, so I always opt for recipes I can make the night before. The versatile frittata has quickly become one of my staple breakfasts for this reason. If you’re not familiar, a frittata is similar to a quiche but without the crust. I usually have plenty of eggs on hand and use whatever combination of fresh veggies we get from our CSA that week. You can modify it based on your dietary needs (vegetarian, paleo, dairy free, etc ) and it’s pretty hard to mess up (important for me!). You can use whatever veggies you prefer, but here are some possibilities: Continue reading “Meal Prep Monday – Breakfast Frittata”
To celebrate the start of summer, I’m sharing my favorite salad with you! This is an adaptation of a recipe we learned in Morocco on a Real Food Adventure by Intrepid Travel. It’s easy to make, healthy, and a delicious appetizer or side dish. Enjoy!
Chop and prepare the salad ingredients below, then place into a bowl.
- 1 pint of cherry tomatoes, halved
- 1-2 cucumbers, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/8 cup red onion (or green onion if you prefer)
- 1 small avocado, diced (optional)
- 1-2 sprigs of cilantro (optional)
Combine the following dressing ingredients in a separate bowl.
- 1/4 cup tarragon vinegar (or white vinegar)
- 1/4 cup olive oil
- Juice of 1 fresh lemon or lime
- Dash of pepper
- 1 Teaspoon Himalayan Salt
- 1/2 Teaspoon Ground Cumin
I’d recommend tasting the dressing and adjusting proportions based on your palate. I go heavier on the cumin because I love it! Drizzle the dressing over the salad and mix well. Chill for 30 minutes, then devour!
The Planking Traveler
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